Pat chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a large cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 7 to 9 minutes until skin is deeply golden brown and shattered crisp. Flip and cook for 3 minutes on reverse side. Transfer chicken to a clean plate.

Pour off all but 1 tablespoon of chicken drippings from skillet. Add butter, sliced shallots, and apple wedges over medium heat. Sauté for 4 to 5 minutes until apples begin to brown and caramelize.

Pour in the pure unfiltered apple cider and chicken broth, scraping up all browned flavor fond from pan bottom.

Whisk in Dijon mustard, maple syrup, fresh thyme, and rosemary. Bring glaze to a lively simmer for 3 minutes to begin reducing.

Nestle chicken thighs back into skillet skin-side up (keep crispy skin above liquid). Reduce heat to medium-low.

Simmer uncovered for 12 to 15 minutes until chicken registers 165°F (74°C) on an instant-read thermometer and glaze reduces into a rich, glossy syrup.

Spoon the syrupy cider glaze and tender apple slices over the chicken. Garnish with fresh thyme and serve warm.